Work

Studies on Encephalomalacia in the Chick

Year: 1956

Type: article

Abstract: THE anti-vitamin E effect of unsaturated fats, particularly fish oils, has been known for some time; and this effect has been demonstrated with many species of animals. In the case of the chick, excessive amounts of unsaturated fats in the diet are the primary cause for the appearance of the nutritional disease known as encephalomalacia. Although adequate amounts of vitamin E in the diet will prevent the occurrence of this disorder, a deficiency of vitamin E alone apparently does not result in the appearance of encephalomalacia. Previous work by investigators in this field would tend to indicate that the cause of encephalomalacia was the peroxidation of the highly unsaturated fatty acids in the tissues in the absence of vitamin E. The metabolism of the unsaturated fats, therefore, appears to play a primary role in the development of the pattern of this disorder, although the exact mechanism is still obscure. In …

Source: Poultry Science

DOI: 10.3382/ps.0350436

Authors: R.H. Bunnell, L.D. Matterson, E.P. Singsen, H.D. Eaton

Institutions: University of Connecticut, Storrs Agricultural Experiment Station

Language: English

Topic: Antioxidant Activity and Oxidative Stress

Subfield: Biochemistry (medical)

Field: Medicine

Domain: Health Sciences

SDGs: Zero hunger, Good health and well-being

Open Access status: hybrid

Estimated APC paid: $2,600